Cleochatra's Revoloopsie Rolls (home-made hamburger buns and more)

[helens]

Originally Posted by lisabinil

If you're doing Atkins Induction by the book-Dr. A recommends 1 or 2 tbls flax as a constipation aid. You could make the muffin and split it in half and make sure you count all your carbs. Flaxmeal actually has .1 carbs per tbl according to the National Flax Council-they are the experts on the stuff. Plug all your ingredients by amount into Fitday and add them up and then divide them by 2 if you decide to eat half a muffin on Induction. Spices do have carbs. I have read so many posts where newbies or those on Induction totally overdue with these and their weight stalls out.

lisabinil, thanks for the response...I was eating the muffins before when I tried induction and didn't get too far with the weight loss. I've just received my copy of DANDR in the mail, so spent hours last night reading. I restarted induction a couple of days ago, but then ate those darned shortcakes last night, so restarted today. Oh, well...Im NOT hungry at all, so this is a good thing. I'll be very good now.

[cleochatra]

I didn't know anything about the flax muffins! I'm sorry. But lisabinil knows everything. She's cool like that! *^5*

[cleochatra]

That was a high 5. I wasn't cussin'.

[epix]

Well I made it tonight.. probably screwed up some where as it didn't get too fluffy.. I added in some extra splenda, and then some cinnamon and raisins.

Before I goes in the oven:


And out of the oven:


Haven't tried it yet.. letting it cool down

[Dblyn]

Well i dont know how anything with cinnemon and raisens could taste bad hope you like it.

[epix]

OMG!!! this is SOOO good, not like I expected at all.

I gave some to my parents and they even thought it was really good.

[cleochatra]

Cool, Corporal Peter! The question is, are you on the raisin phase of Atkins? *hands on hips*

It looks great! I am so glad you like it! You done good, mister!

[lil miss]

OMG I thought those were choc chips and I almost died! Now I am fantasizing about Cleo's buns with SF choc chips....Myabe TOM is lurking or something....

[cleochatra]

You could use low-carb CC's. Not ones with sugar alcohol, though!

If you're far enough along on your plan, go buy some Ghirardelli or Lindt high-octane chocolates and chop them up. Throw in the batter. Each square is only about 3-5 carbs, tops. It would be rocking with the raspberry-filled ones. They'd be all swirly in the dough.

[lil miss]

O..M...G.... you're killllllllllllllllling me... I am still trying to get induction right! Seriously though, THANKS, something to look forwrad to DEFINITELY!

[cleochatra]

Crap-- You need to write, "Hush, cleo, I'm on induction" in your profile. Now I feel like a bad influence. LOL

When we get farther along, we'll have those!

[lil miss]

When we get farther along, we'll have those!

OH YEAH! We will as we sit around in our skinny jeans!

[Alison Jean 71]

I made these tonight and they came out beautifully. I ate 2 already. I am not sharing either. Thanks.

[haystar]

Epix- I wish I liked raisins!

Weird, because I ADORE grapes- they are my favorite fruit (so of course they're high glycemic...of course)...

The only way I like raisins is in an oatmeal raisin cookie with chocolate chips!

[Rory8343]

Originally Posted by Alison Jean 71

I made these tonight and they came out beautifully. I ate 2 already. I am not sharing either. Thanks.

Don't worry no one likes to share Cleo's Buns.

[epix]

Another random question about making these..

What would happen if I bought egg beaters whites then added in the tartar to that.. then in another bowl used the regular egg beaters with ingredients.. little less hassle of separating the eggs that way maybe?

Also when you pour out into making buns how 'goopy' is your mix? mine was almost like pancake batter. the egg white/tartar mix never got too thick even after lots of mixing.

[LadyJulieAnn]

My batter was pretty thick but airy at the same time, if that makes any sense

I just made my first batch of this version. They look similar to the ones I made several months ago, but I am hoping the taste/texture is a bit different. I'll report more later after I have tried a couple.

Julie

[haystar]

Originally Posted by epix

Another random question about making these..

What would happen if I bought egg beaters whites then added in the tartar to that.. then in another bowl used the regular egg beaters with ingredients.. little less hassle of separating the eggs that way maybe?

Also when you pour out into making buns how 'goopy' is your mix? mine was almost like pancake batter. the egg white/tartar mix never got too thick even after lots of mixing.

When you think you haven't mixed the egg whites enough, mix them a little more. You have to be able to turn the bowl upside down without them moving at all- once I'm at that stage, I mix for like a minute or so longer. Then, add the yolk mixture in just a bit at a time. Only fold it over a few times. Mine always looks slightly "swirled" with some white spots and some yellow. My batter is definitely not like pancake batter- its just like airy, light, biscuit batter almost. I put the rolls down on the sheet and they don't move at all...

Hope you figure it out!

[Alison Jean 71]

I mixed the heck out of the whites. My batter was not like pancake batter. I loved them. I could go back into the kitchen and eat the rest right now.

[girl81]

Originally Posted by epix

OMG!!! this is SOOO good, not like I expected at all.

I gave some to my parents and they even thought it was really good.

Where did you find low carb raisins?

[Cutie]

i ate six buns today.

[haystar]

Originally Posted by Cutie

i ate six buns today.

I ate four...but ate six yesterday

I really don't think its a huge problem - as long as we watch our cheese intake and remember that there is cream cheese in these.

I think the reason I'm ok is because I incorporate them into meals- I make a breakfast, lunch, or dinner out of them...I don't just go into the kitchen between meals and snack on them all day.

[LadyJulieAnn]

Reporting back: I tried a few bites of one plain and it was pretty good flavor-wise. It still has that spongy texture, but I tasted more of the cream cheese than egg, which was a plus. I tried the other half with some natural peanut butter and a dab of fruit spread, and it was tasty. The roll held up well as a base for the topping. I am looking forward to being able to have something new for breakfast!

Julie

[haystar]

Originally Posted by LadyJulieAnn

Reporting back: I tried a few bites of one plain and it was pretty good flavor-wise. It still has that spongy texture, but I tasted more of the cream cheese than egg, which was a plus. I tried the other half with some natural peanut butter and a dab of fruit spread, and it was tasty. The roll held up well as a base for the topping. I am looking forward to being able to have something new for breakfast!

Julie

I LOVE them for breakfast....for now I just zap them in the microwave and slather in butter.
In the future I want to eat them with lc jam or lc syrup(like pancakes/french toast)

They really work for every single meal throughout the day! Lunch I make them into mini pizzas, dinner I eat them as rolls alongside dinner. Tomorrow I think I'll have a "grilled" cheese!

[epix]

Originally Posted by girl81

Where did you find low carb raisins?

They weren't.. I just used part of one of those small boxes or raisins. Entire small box is 28g net carbs, quite a bit but my carb count for the entire day I know is well below 50g.

[Leenie]

Thanks for this fabulous recipe! I tried the original revolution rolls some time ago and hated the darn things. These are just terrific! Yesterday I made some of these a little larger and spread them out thinner to make tortillas. Tonight we had chicken fajita tacos. Totally delicious!

Maybe I'll call these Cleotillas or Cleotortas!

Thanks Cleo!